CHILD DEVELOPMENT FOUNDATION, INC.
(BETHANY CHILD DEVELOPMENT CENTER)
Dr. Brillantes Compound, Gov. Ramos Ave., Sta. Maria, Zamboanga City
CURRICULUM MAP in (Subject and Gr Level)
Trimester 2020-2021
Subject
T.L.E. 8 (Dressmaking and Food Processing)
Name of Teacher
Marielanie N. Cruz
Section
8-Kindness
8-Gentleness
Consultation Time
Monday- Saturday
8 Kindness- (10:30 - 12:00)
8 Gentleness- (2:30 - 4:00)
Class Schedule
8-Kindness - 10:30 AM – 12:00 PM
8-Gentleness - 2:30 PM – 4:00 PM
Contact Hours/Week
2.5 hours/meeting
VISION STATEMENT: A Child Center for Developmental and Transformational Education in Zamboanga City
MISSION STATEMENT: Equipping the Child for Life and Living
SUBJECT DESCRIPTION:
The topics presented in this subject includes Dressmaking and Food processing. Dressmaking talks about the different tools and equipment use in
sewing, such as measuring tools/drafting tools, cutting tools, marking tools, and sewing machine. It also talks about on how to carry out measurements
and calculation such as taking body measurements, and creating design in garment constructions. Dressmaking also talks about basic hand stitches that
are commonly used in garment construction. Aside from dressmaking, we also have Food processing. Food processing or food preservation is a way of
preventing food from spoilage, it preserves the food to delay microbial decomposition. This topic focus about fish processing, and the methods used in
preserving fish.
Page | 1
Content
MID-TERM:
1. Dressmaking
FINAL-TERM:
2. Food processing
Content Standards
The students demonstrate an
understanding of:
1a. the use of sewing tools in dressmaking
1b. carrying out measurements in dressmaking/tailoring;
1c. creating design in garment construction
1d. practicing occupational safety and health in dressmaking/tailoring.
1e. basic hand stitch
2a. uses and maintenance of food (fish) processing tools, equipment, instruments and utensils in food (fish)
product.
2b. basic measurements and calculation
2c. basic principles and rules to be observed to ensure food safety and sanitation when he/she packages fish
products
2d. interpreting plans and drawings that relate with basic fish processing activities.
Performance Standards
The students shall be able to:
1a. use tools in dressmaking/tailoring
1b. carries out measurements and calculations based on job requirements.
1c. perform basic maintenance of sewing machine in dressmaking/tailoring.
1d. practices occupational safety and health in dressmaking/tailoring
1e. create their own output with the design in it using hand stitch
2a. use and maintain appropriate food (fish) processing tools, equipment, instruments and utensils and reports
accordingly upon discovery of defect/s.
2b. performs basic measurements and calculation that relate with weight and measurements.
2c. interprets plans and drawings that relate with basic fish processing activities.
2d.observes basic principles and rules to be observed to ensure food safety and sanitation when he/she packages
fish products.
Page | 2
TIME FRAME
LEARNING
CONTENT
INTENDED LEARNING OUTCOME
(With Success Indicators)
ESSENTIAL
QUESTION/ VIRTUE
INTEGRATION
LEARNING EXPERIENCE/EPISODES
ASSESSMENT STRATEGIES
ASYNCHRONOUS
SYNCHRONOUS
MID–TERM
1.Identify sewing tools and
equipment and their uses by;
Week 1
st
1 week of
Sept.
Sewing tools
and Equipment
1a. Identifying sewing tools and
equipment
1b. Classifying sewing tools
1c. Selecting appropriate
measuring tools
Day 1:
Access the Learning
Packet
EQ:
Why do some
people called tools
as an extension to
our hands?
Learning Packet No. 1:
(Sewing tools and
equipment/dressmaking
)
Strategy:
 Online Articles
 Youtube links
 Rubrics
Day 3:
Schedule:
Weekly Output 1:
Monday-Saturday
Independent Practice
8- Kindness- 10:00-12:00
1. Create a scrapbook
8-Gentleness-2:30-4:00
about the different
Topic:
sewing tools and
Sewing tools and
equipment with it’s
equipment
different
Platform:
functions/uses.
Kite Academy
Strategy:
 Online Articles
 Youtube links
 Pictures
 Rubrics
Days 2-6:
Daily Logs
Page | 3
2.Perform accurate
measurement by;
Mensuration
and Calculation
Week 2
Sept. 1-5
Week 3
Sept. 7-12
Principles of
design in
garment
constructions.
2a. Identifying and recognizing
the parts to be measured
2b. Selecting appropriate
measuring tools for the job
2c. Obtaining accurate
measurements
2d. following rules in taking
body measurements
Day 1: Access the
Learning Packet
EQ:
What do you think
will happen if
there’s no
measurement done
in sewing garments?
3.Create a design to their
product by;
3a. Understanding the principles
and elements of design in
garment construction
3b. Familiarizing the effects of
lines and colors in clothing
3c. Identifying the different color
harmonies
EQ:
How does the
garment’s design
affects the
development and
production of
clothing around the
world?
Learning Packet No. 1:
Mensuration and
calculation/Dressmaking
Strategy:
 Online articles
 Youtube links
 Rubrics
Day 1:
Access the Learning
Packet
Learning Packet No. 1:
Principles of Design/
Dressmaking
Strategy:
 Online Articles
 Youtube links
Days 2-6:
Daily Logs
Schedule:
Monday-Saturday
8- Kindness- 10:00-12:00
8-Gentleness-2:30-4:00
Topic:
Mensuration and
calculation
Platform:
Kite Academy
Strategy:
 Online Articles
 Youtube links
 pictures
Schedule:
Monday-Saturday
8- Kindness- 10:00-12:00
8-Gentleness-2:30-4:00
Topic:
Principles of design
Platform:
Kite Academy
Strategy:
 Online Articles
 Youtube links
 pictures
Weekly Output 2:
Independent Practice
1. Demonstrate on how to
take accurate body
measurements (video
presentation).
Weekly Output 3:
Independent Practice
1. Create a design to their
desired product
according to the
elements and principles
of design.
2. Pattern making
Page | 4
Week 4
week of
September
4th
4.Perform the occupational
1. Occupationa safety and health in
l safety and dressmaking/tailoring by;
health (OSH)
4a. Understanding the
occupational safety and health
in dressmaking/tailoring
4b. Engaging in the occupational
safety and health in
dressmaking/tailoring
4c. Practicing the occupational
safety and health in
dressmaking/tailoring
2. Basic Hand
stitch
Day 1:
Access the Learning
Packet
EQ:
How does
occupational safety
and health affects
the life of every
individual in every
aspects of their
lives?
Constructing
Skirt/shorts
Strategy:
 Online Articles
 Youtube links
 Rubrics
 Videos
5. Perform basic hand stitch by;
5a. Understanding the concept
of basic hand stitch
5b. following safety precautions
in sewing construction
5c. Creating one of the different
basic hand stitch
6. Create Skirt/Short by;
Week 5
Days 1-6
Learning Packet No. 1:
OSH and Basic hand
stitch / Dressmaking
6a. Preparing tools and
equipment
6b. Following safety work habits
6c. Constructing skirts/shorts
Schedule:
Monday-Saturday
8- Kindness- 10:00-12:00
8-Gentleness-2:30-4:00
Topic:
Principles of design
Weekly Output 4:
Independent Practice
Create a video presentation on
how to practice safety and
health in dressmaking/tailoring
Platform:
Kite Academy
Strategy:
 Online Articles
 Youtube links
 pictures
Days 2-6:
Daily Logs
EQ:
What do you think
is the major
requirement in
becoming efficient
in garment
construction?
Day 1:
Access the Learning
Packet
Learning Packet No. 1:
Constructing
Skirt/Shorts/Dressmakin
g
Schedule:
Monday-Saturday
8- Kindness- 10:00-12:00
8-Gentleness-2:30-4:00
Learning Evidence:


Skirt/Shorts
Reflection paper
Topic:
Constructing Skirt/Shorts
Page | 5
Strategy:
 Online Articles
 Youtube link
 Videos
 Rubrics
Days 2-6:
Daily Logs
Platform:
Kite Academy
Strategy:
 Online Articles
 Youtube links
 Pictures
 Rubrics
FINAL TERM
Week 1 and
week2
Days 1-6
Days 1-6
Tools,
equipment,
instruments and
utensils in food
(fish)
processing.
1.Select tools, equipment,
utensils and instruments by;
1a. Selecting tools, equipment,
utensils and instruments
according to food (fish)
processing method.
1b. Explaining the defects in
tools, equipment, utensils and
instrument
1c. Following procedures in
reporting defective tools,
equipment, utensils and
instruments
Day 1:
Access the Learning
Packet
EQ:
How do proper
selecting of tools,
equipment,
instruments and
utensils affects the
production of food
processing?
Day 3:
Schedule:
Monday-Saturday
8- Kindness- 10:00-12:00
8-Gentleness-2:30-4:00
Learning Packet No. 2:
(Strand Here/Main Topic
for this Term)
Topic:
Tools and equipment
Strategy:
and utensils
 Online Articles
Platform:
 Youtube links
Kite Academy
Days 2-6:
Daily Logs
Weekly Output 1:
Independent Practice
1. DIY Scrapbook
Strategy:
 Online Articles
 Youtube Link
2. Use tools, equipment
Page | 6
instruments and utensils by
following the standard
procedures by;
2a. Interpreting a food
processing procedure
2b. Applying standard
procedures in using tools,
equipment, instruments, and
utensils
2c. Calibrating tools, equipment
instruments and utensils
2d. Following procedures in
sanitizing tools, equipment,
instruments and utensils
2e. Using tools, equipment,
instruments, and utensils
according to job requirements
and manufacture’s specification
LO 3. Tabulate the recorded
data relevant to production of
processed food by;
Week 3
Mensuration
and calculation.
3a.. Record weights and
measurements of raw materials
and ingredients
3b. Summarize/sum up recorded
weights and measurements of
processed products
3c. Perform how a seam is
measured
Weekly output 2:
Independent Practice
EQ:
How do the
standard
procedures be
applied in food
processing?
1. A video presentation
demonstrating on how
to use tools,
equipment, instruments
and utensils by
following the standard
procedure
2. Reflection paper
EQ:
Why do we need to
record the data of
the production of
food processing,
and how does it
affect the
production of food
preservation?
Day 1:
Access the Learning
Packet
Learning Packet No. 2:
(Mensuration and
calculation/ Food
processing)
Strategy:
 Online Articles
 Pictures
Day 3:
Schedule:
Monday-Saturday
8- Kindness- 10:00-12:00
8-Gentleness-2:30-4:00
Weekly Output 3:
Independent Practice
1. Recipe
Topic:
Mensuration and
calculation
2. Reflection paper
Platform:
Page | 7

videos
Kite Academy
Strategy:
 Online Articles
 Youtube Link
Days 2-6:
Daily Logs
4. Interpret a layout plan by;
Week 4
Signs and
symbols used in
lay outing plan
5a. Explaining the meanings of
signs and symbol used in lay
outing plan for fish processing
activity
5b. Interpreting layout plan for
fish processing area according to
standard set
Day 1:
Access the Learning
Packet
EQ:
How can a layout
plan improve the
production of
processed food?
Learning Packet No. 2:
(Signs and symbols/food
processing)
Strategy:
 Online Articles
 Youtube links
 Videos
 Pictures
 Rubrics
Day 3:
Schedule:
Monday-Saturday
8- Kindness- 10:00-12:00
8-Gentleness-2:30-4:00
Topic:
Tools and equipment
and utensils
Weekly Output 4:
Independent Practice
1. Put signs and symbols in
your kitchen or
designated production
area
Platform:
Kite Academy
Strategy:
 Online Articles
 Youtube Link
Days 2-6:
Daily Logs
Page | 8
5. Observe personal hygiene and
good grooming by;
Week 5
Good Grooming. 4a. Explain the importance of
good grooming in a workplace
4b. Follow the procedures in
cleaning, checking and sanitizing
personal protective equipment
Day 1:
Access the Learning
Packet
EQ:
What impact does
personal hygiene
have on food
processing?
Learning Packet No. 2:
(Good Grooming/ Food
processing)
Strategy:
 Online Articles
 Youtube links
 Videos
 Rubrics
Days 2-6:
Daily Logs
Day 3:
Schedule:
Monday-Saturday
8- Kindness- 10:00-12:00
8-Gentleness-2:30-4:00
Topic:
Good Grooming
Weekly Output 5:
Independent Practice
1. Production of food
processing (fish)
2. Reflection paper
Platform:
Kite Academy
Strategy:
 Online Articles
 Youtube Link
 Rubrics
Resources:
(1) Baguio, S. et. al (2015). Breaking Through Science 3. C & E Publishing, Inc
(2) Ferriols-Pavico, J. et. al (2017). Exploring Life through Science 3. Phoenix Publishing House
COURSE REQUIREMENTS AND CLASS POLICIES
Page | 9
Communication Note
Course
Requirements
Class Policies
Grading System
Teacher must provide clear instructions and/or guidelines in terms of:
1. Frequency of updates and log ins expected per week (expected day and time learning packets, worksheets, etc. are uploaded)
2. Use of other/social media platforms (Facebook, Twitter, etc.) for announcements, extended discussion, class concerns on tasks, reading assignments, etc.
3. Online class sessions
4. Teacher consultation schedule (for individual concerns)
5. Track students’ academic performance (for parents/guardians)
6. Submission Plan of requirements
Teacher must provide clear instructions and/or guidelines in terms of:
1. Learning contract which will be signed by parents and students
2. Active participation to online discussions
3. Reading assignments
4. Assessment tasks, Quizzes
5. Exams and Performance tasks
6. Others
Teacher must provide clear instructions and/or guidelines in terms of:
1. Attendance during Online Session
2. Netiquette
3. Late submission of assignments (demerits practices?)
4. Plagiarism and Copyright policies
5. Extra-credit assignments (if needed)
6. Assignment expectations in terms of numbers, due dates (1-2 week/s range) and file formats
7. Evaluation use for assessment (rubric, scoring guides, checklist, etc.)
8. Quizzes/Exams
9. Others
Written Work = 40%
Performance Task = 25%
CPD = 15%
Prepared by:
Checked by:
Approved by:
Marielanie N. Cruz
Gerlyn R. Remigio
Albina L. Cristobal
Final Exam = 20%
Page | 10